Grilled Huli Huli with Pineapple

10 minutes Prep Time
15 minutes Cook Time
4 Servings

This grilled huli huli chicken is the perfect summer meal! Featuring chicken thighs marinated in a sweet & savory “teriyaki-like” sauce then grilled until slightly charred & brushed with even more glaze! It’s a quick & easy dinner & best served with grilled pineapple!   @kalefornia_kravings   @thefeedfeed

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, or coconut sugar

  • 1/2 cup Red Gold® 32 oz Ketchup Folds of Honor

  • 1/4 cup rice vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon ginger, freshly grated, optional
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon black pepper, freshly ground
  • 2 pounds boneless-skinless chicken thighs
  • 10 pineapple slices
  • green onions, sliced for serving

Instructions

Step one – Make Marinade

Whisk together soy sauce, brown sugar (or coconut sugar), ketchup, rice vinegar, garlic, grated ginger (if using), smoked paprika and black pepper together in a bowl.  Set aside 1/2-3/4 cup of marinade for basting later.

Step two

Add chicken thighs to a glass or ceramic bowl and pour the remaining marinade over the top. Give the chicken a good stir then let it marinate for 3 hours – overnight. 

Step three – Grilling

Brush grill grates with olive oil then heat the grill to medium-high heat.

Step four

Once hot, remove the chicken from the marinade and place them on the grill.  Discard the marinade.

Step five

Grill chicken for 5-6 minutes per side (or until a meat thermometer reads 165°F when inserted into the thighs).  Baste the thighs (on both sides) with reserved marinade during the last 2-3 minutes then transfer them to a plate once done.

Step six

Place pineapple rings on the grill and cook until you see grill marks (about 1-2 minutes).

Step seven

Serve Huli Huli Chicken immediately with grilled pineapple and any extra marinade.  Sprinkle green onion over the top, if desired.  

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